Shrimp Salad with Fennel, Red Onion, and Orange
- Total Time
fresh lemon juice2 Tbsp
extra virgin olive oil2 tsp
black pepper¼ tsp
cooked shrimp1 pound(s), peeled and deveined (medium)
uncooked fennel bulb(s)1 medium, trimmed and very thinly sliced
uncooked red onion(s)½ small, thinly sliced
olive(s)12 medium, pitted
fennel fronds1 Tbsp, chopped, or parsley
- To make dressing, whisk together lemon juice, oil, and pepper in small bowl.
- To section oranges, cut slice off top and bottom end. Stand orange and slice off peel and white pith, turning orange as you cut. Hold fruit over large bowl to catch juices and cut between membranes to release sections, allowing sections and juice to fall into bowl.
- Add shrimp, fennel, onion, olives, fennel fronds, and dressing to oranges and toss to combine.
- Serving size: about 2 cups